Boneless Skin On Turkey Thigh
Turkey thighs are great - here’s why: They’re just like chicken thighs, but they’re bigger so you get more meat. Because thighs are dark meat, they’re more forgiving, staying moist and flavourful, even if slightly overcooked. They are incredibly versatile and can be added to any style of recipe from around the world. These beautiful turkey thighs are from The Butcher Shoppe, who sources their birds only from Ontario farmers. The birds are fed a diet of non-GMO grains that are free of herbicides and pesticides. The animals are humanely raised, never caged or crated, and are given shelters with lots of ventilation, natural sunlight and room to spread their wings. As a result, the birds stay healthy, and are never given antibiotics or growth supplements.
COOKING TIP: There are so many great ways to cook turkey thighs but our favourite is roasted in the oven over a pan of veggies. Here’s how: Mix some melted butter, dijon mustard, maple syrup, and your favourite herbs like rosemary and thyme, and put the mixture in a zip-top bag with the turkey to marinate. Heat the oven to 350℉ and put some chopped celery, onions, and carrots in a roasting pan on the lower rack of the oven. Place the turkey thighs on the rack above the pan - so the drippings add to the flavour of the veggies - and cook for about 1½-2 hours or until the internal temperature of the thighs hits 74°C (165°F) internally.